Chicken and Mushroom Pizza

Although Sicilian pizzas usually are served with red sauce, the thick crust also makes a wonderful foil for creamy pizza sauces.

Serves: 16Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium

Serves: 16

Ingredients

¼ cup plus 2 Tbsp. butter, divided

3 cloves garlic, pressed

1 Tbsp. minced fresh thyme

1 Tbsp. Dijon mustard

1½ cups heavy cream

1½ cups shredded Parmesan cheese, divided

½ tsp. salt

1 lb. sliced mushrooms

2 cloves garlic, peeled and minced

½ cup minced parsley

2 lbs. pizza dough

2 Tbsp. olive oil

2 Tbsp. cornmeal

3 cups shredded poached chicken breast

½ tsp. ground black pepper

½ cup shredded Asiago cheese

1 cup shredded mozzarella cheese

Directions

Step 1

In a heavy saucepan over medium heat, melt ¼ cup butter. Add pressed garlic and thyme and cook for 2 minutes. Whisk in mustard and cream, stirring until well blended. Cook just until cream begins to bubble around the edges of the pan. Add 1 cup Parmesan cheese, stirring until sauce is smooth and cheese has melted. Stir in salt. Set aside to cool slightly

Step 2

In a large skillet or Dutch oven, heat remaining butter over medium-high heat. Add mushrooms and minced garlic and sauté 3 to 5 minutes. Add parsley and remove from heat. Set aside to cool.

Step 3

Preheat oven to 400°F.

Step 4

On a floured board, roll pizza dough into a rectangle. Coat an 11" × 16" oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.

Step 5

Spread mustard mixture over the top of the dough. Top with shredded chicken, followed by the cooked mushrooms. Sprinkle with black pepper.

Step 6

Combine ½ cup Parmesan with Asiago and mozzarella. Spread evenly over the top of the chicken and mushrooms. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into triangles with a sharp knife.

Nutrition Information

Amount per serving

Calories

360

Total Fat

22g

Saturated Fat

11g

Cholesterol

70mg

Sodium

500mg

Total Carbohydrate

28g

Dietary Fiber

1g

Sugars

3g

Protein

16g

Recipe Information

Serves: 16

Ingredients

¼ cup plus 2 Tbsp. butter, divided

3 cloves garlic, pressed

1 Tbsp. minced fresh thyme

1 Tbsp. Dijon mustard

1½ cups heavy cream

1½ cups shredded Parmesan cheese, divided

½ tsp. salt

1 lb. sliced mushrooms

2 cloves garlic, peeled and minced

½ cup minced parsley

2 lbs. pizza dough

2 Tbsp. olive oil

2 Tbsp. cornmeal

3 cups shredded poached chicken breast

½ tsp. ground black pepper

½ cup shredded Asiago cheese

1 cup shredded mozzarella cheese

Directions

Step 1

In a heavy saucepan over medium heat, melt ¼ cup butter. Add pressed garlic and thyme and cook for 2 minutes. Whisk in mustard and cream, stirring until well blended. Cook just until cream begins to bubble around the edges of the pan. Add 1 cup Parmesan cheese, stirring until sauce is smooth and cheese has melted. Stir in salt. Set aside to cool slightly

Step 2

In a large skillet or Dutch oven, heat remaining butter over medium-high heat. Add mushrooms and minced garlic and sauté 3 to 5 minutes. Add parsley and remove from heat. Set aside to cool.

Step 3

Preheat oven to 400°F.

Step 4

On a floured board, roll pizza dough into a rectangle. Coat an 11" × 16" oblong metal baking dish with olive oil and sprinkle with cornmeal. Press dough into pan, spreading it to the corners.

Step 5

Spread mustard mixture over the top of the dough. Top with shredded chicken, followed by the cooked mushrooms. Sprinkle with black pepper.

Step 6

Combine ½ cup Parmesan with Asiago and mozzarella. Spread evenly over the top of the chicken and mushrooms. Bake 20 to 25 minutes or until top is browned and bubbly. Cut into triangles with a sharp knife.